Home for Christmas: Gathering at the Table

Oh, how I loved the conversations around Mama and Daddy’s table at Christmas. The ladder back chairs were hard and uncomfortable, but the conversations were easy and relaxed. We laughed and joked, and ate our fill of all the homemade goodies.

The chairs are gone now, and the table has relocated to my brother’s home. We don’t get together as often as we used to, but when we do, you can bet we’ll have the best food around, and laughter that abounds! We’ll be talking so much, we forget to include a key ingredient, or maybe we put two times the amount? Oh, well, more is always better, especially when it comes to family, food and fun!

Since many of us have guests for Christmas, I thought I’d share a quick, easy side dish with you. It’s sure to be a hit at your family gathering!

Roasted Corn Grits
1. Roast or grill one cup of frozen corn niblets with about 1/4 to 1/2 stick of butter. Yes, real butter. They won’t taste the same if you use the fake stuff. It’s not good for you anyway. Haven’t you heard that margarine is one molecule away from plastic? No, use real butter. If you have to, take a few laps around the block after dinner to work off the calories. You’ll feel better. For the best flavor (other than the butter), grill the corn. If your hubby doesn’t have the pit lit and ready for cooking, add a bit of liquid smoke to the corn. Heat on stove top or in the microwave.

2. In a 2 quart pot, add 2 cups chicken broth, 1 cup heavy cream (I use half-n-half. I mean really, we have to cut calories somewhere, amen?), 1 cup yellow corn grits (not instant, use Polenta) and another 1/2 stick or more of butter. Add seasoning to taste. I use salt, fresh ground black pepper, Tony Chachere’s Creole Seasoning and garlic. I suppose while you’re adding seasoning, you could snazz it up with a bit of finely diced onion, but why mess with simplicity and perfection?

3. Bring mixture to a boil. Read the back of the Polenta bag carefully. Mine says “Stir frequently. Use a long handled spoon, because mixture pops and bubbles, and can burn.” OH YEAH it can burn when it pops out on you! OUCH! I tried to get a picture of the grits popping, but they splashed on the camera lens. I gave up.

I use my roux “spoon” to stir. Down here in south Louisiana, roux spoons are used when making a gumbo or soup roux (oil and flour burned to a pretty copper color) from scratch. But we don’t make roux from scratch any more. We buy Savoie’s already mixed roux. You can’t use that in a gumbo cooking contest, though. But I digress {SQUIRREL!}.

4. Don’t be concerned if you see little black buggy-looking things in the grits. They are NOT corn meal weevils. Black specks are normal in whole/coarse ground corn grits.

Comments

Hi Ellen, I see we are in neighboring states. Your fun personality just shines through in your post. There is nothing quite like real butter is it? Would you believe I have never had roasted corn grits? It’s been so interested to see all the unique family traditions. Thanks for sharing your recipe and joining the tour. Hope you and your family enjoy a joyous Christmas season.

fun fun fun! I will try it!! I’m in California on the coast and I’ve never made grits but I do have some polenta in the pantry. thanks, ellen. I love gathering around the table. next to you at purposeful faith this afternoon. sue@welcomeheart.com
I do recipes every Friday – I could feature one from you if you like – it doesn’t have to be this one. blessings on your Christmas at your table.

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